Cranberry-Macadamia Bars

Buttery-rich macadamia nuts and tangy dried cranberries make magic when paired in these beautiful bars. Macadamia nuts have a high fat content that may make them turn rancid quickly, so store leftover nuts, tightly wrapped, in the fridge.

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3.5 by 3 people

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  • Makes: 24 servings
  • Serving Size: 1 bar
  • Makes: 24 bars
  • Prep: 20 mins
  • Bake: 40 mins to 45 mins 350°F

Cranberry-Macadamia Bars

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. For crust, in a medium mixing bowl stir together flour and the 3/4 cup sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan.
  2. Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
  3. Meanwhile, for topping, combine the 1-1/4 cups sugar, the eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut.
  4. Bake in the 350 degrees F. oven for 30 minutes more or until golden. Cool slightly in pan on a wire rack. Cut into rectangles while warm. Cool completely. Makes 24 bars.

From the Test Kitchen

Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.

For our kitchen:

If you like, line your baking pan with foil, extending the foil over edges of pan. Once bars are cooled, simply use the edges of the foil to lift the uncut bars out of the pan.

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Nutrition Facts (Cranberry-Macadamia Bars)

  • Per serving:
  • 176 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 28 mg chol. ,
  • 46 mg sodium ,
  • 24 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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Reviews (2)

3 Ratings
571 Days Ago
double the cranberries when you make this
1671 Days Ago
I clipped this this recipe out of the magazine a really long time ago, and have been making it at Christmas time for, I think, a decade or more. They are my most popular holiday cookie, by far. They are very rich, but the tartness of the cranberry balances it well.

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